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Sustainability

 

Food allergen labelling: Legislative requirements and guidance

24 April 2015 | By Barbara Gallani and Alex Turtle, Food and Drink Federation (FDF)

The Food Information to Consumers (FIC) Regulation (No 1169/2011, as amended)1 has introduced new rules for the provision of information on allergens. This Regulation, which came into force across the entire EU on 13th December 2014, combines general and nutrition labelling provisions together into a single regulation to simplify and…

Metabolomics as a new technique for nutritional claims discovery and validation

23 April 2015 | By Claudio Luchinat and Claudio Santucci, CERM (Magnetic Resonance Center), University of Florence and Leonardo Tenori, FiorGen Foundation

Metabolites are the final products of cellular activities and their levels in a living organism can change according to genetic or environmental factors. The set of metabolites synthesised by a biological system is called ‘metabolome’1. Metabolomics is a further ‘omics’ discipline which deals with the analysis of metabolic responses of living systems…

Barrier packaging materials

23 April 2015 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb

An important requirement in selecting food packaging systems is the barrier properties of the packaging material. Barrier properties include permeability of gases (such as O2, CO2, and N2), water vapour, aroma compounds and light. These are vital factors for maintaining the quality of packaged foods.

Diageo unveils ambitious Water Blueprint

15 April 2015 | By Victoria White

Cutting water use in half and replenishing water in water stressed areas are just some of the industry leading targets in Diageo's new Water Blueprint...